Bibimbap with Mushroom Shred-It

Flavor-packed, plant-based Bibimbap using Shroomeats Mushroom Shred-It—bold umami, crunchy veggies, and a flavorful kick in every bite!

Servings: 3
Prep time: 30 minutes
Cook time: 10 minutes

Ingredients:

• 1 box Shroomeats Mushroom Shred-It

• ¾ tbsp cooking oil

• 1 handful bean sprouts

• 1 handful spinach

• 1 carrot, julienned

• 2-3 shiitake mushrooms, sliced

• 1 cucumber, sliced

• 1-2 tsp white sesame seeds for garnish

• 1 cup glutinous rice

Bibimbap Sauce:

• 1 tbsp soy sauce (or coconut aminos for a gluten-free option)

• 1 tbsp Gochujang sauce

• ½ tbsp brown sugar

• ¾ tbsp sesame oil

Instructions:

1. Cook the rice according to package instructions and keep warm.

2. Create the sauce in a small mixing bowl, blend well until smooth.

3. Blanch the vegetables: In a pot bring water to a rapid boil, drop the vegetables in and cook until the color is bright, between 1-3 minutes. Remove from boiling water and drop into an ice bath. Once chilled, strain and season with a pinch of salt and a drizzle of sesame oil, set aside.

4. Heat cooking oil in a pan on medium and sauté Mushroom Shred-It until browned, set aside.

5. To assemble, plate the rice, cooked vegetables, and Mushroom Shred-It.

6. Garnish with sesame seeds, drizzle the sauce, mix everything, and enjoy!